Maple Roasted Vegetables

Maple Roasted Vegetables

Blogger, Catherine McCord of weelicious.com shares a recipe. Maple syrup brings out the sweetness in an array of roasted autumn veggies.

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

12

servings

2
lb baby-cut carrots
2
red, orange or yellow bell peppers, cut into 1-inch chunks
1
large onion, cut into wedges
2
lb yams or sweet potatoes, peeled and cut into 1-inch chucks
2
lb delicata squash, peeled, cut in half lengthwise and cut into 1-inch slices
1/2
cup maple syrup
3
tablespoons olive oil
1
tablespoon kosher or sea salt
  1. Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray.
  2. In large bowl, toss all ingredients. Spread evenly into pans.
  3. Roast uncovered for 1 hour until vegetables are tender and golden.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips from blogger, Catherine McCord
- Use a potato peeler to peel yam and squash - peel away from yourself. - Baking sheets should have sides. - If unable to locate a delicate squash, another firm squash could be substituted such as butternut or acorn.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 660mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 5g,
    • Sugars 18g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.